When I tasted this recipe for the first time, I felt like I had cracked open the portal into another world of recipe possibilities: homemade Chinese takeout.
While I love cooking, I also really love convenience and it’s easier to dial the local takeout place and order delivery. Plus, I actually have never ventured into the realm of making Asian inspired dishes, since I know it is not my strong point. Both of these mindsets have changed.
Did you know that ketchup is the base for sweet and sour sauce? It is such a great excuse to whip out my Mama Jess Garden Organic Ketchup and enjoy some extra veggies snuck into this meal!
This recipe, while it is not the quickest, it is simple, straightforward and a great way to control what’s going in my body. The chicken is lightly flash fried then baked rather than deep-fried, I control the added sugar in the sweet and sour sauce, and I get to enjoy the fruits of my labor with a delicious dinner!
Enjoy this meal again and again (because the leftovers are even better the next day!)
Xoxo, Claire and the mamas at Mama Jess
Sweet and Sour Chicken
- 2-3 boneless, skinless chicken breasts
- 2-3 eggs (same number as chicken breasts)
- 1 cup corn starch
- 1/4 cup canola, vegetable, or coconut oil
- Salt and pepper to taste
- 1/2 cup granulated sugar
- 4 tbsp Mama Jess Garden Organic Ketchup
- 1/2 cup apple cider vinegar OR rice vinegar
- 1 tbsp soy sauce
- 1 tsp garlic salt
- Dice up bell peppers and/or pineapple
- Preheat oven to 325 degrees F.
- Cut the chicken breasts into small pieces, about 1 inch or slightly smaller pieces. Place in a large ziploc bag and add corn starch, salt, and pepper, tossing to evenly coat each piece.
- Heat oil on a large pan on stove until very hot. Meanwhile, whisk eggs in a separate bowl.
- Dip the cornstarch-coated chicken into the egg mixture, coating on each side, and drop into the hot oil. Flash fry, cooking each side for 20-30 seconds before place in one even layer in a baking dish. You do not want the inside of the chicken to be cooked, just a lightly fried layer on the outside.
- Put all of the ingredients into a medium bowl, doubling the recipe if you prefer, and whisking everything together.
- In the baking dish, add the peppers and pineapple (optional), and top everything with the sauce. This might take two baking dishes to make sure the chicken is in an even layer and sitting in the sauce.
- Bake for 1 hour, turning halfway to make sure the chicken is properly coated in the sauce.
- Enjoy with a side of steamed white rice or cauliflower rice!
- *If you want your chicken extra saucy, I recommend doubling this sauce recipe.
Adapted from Mel's Kitchen Cafe
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